Linguine and Tuna with Spicy Orange Sauce

  • Yield: 4 servings


8ounces whole-wheat linguine
1 1/2teaspoons grated orange zest
3/4cup fresh orange juice (from 2 to 3 oranges)
3tablespoons olive oil
2tablespoons balsamic vinegar
2tablespoons Dijon mustard
1teaspoon red pepper flakes, plus more for garnish
Salt, to taste
1large bunch watercress, tough ends trimmed, washed and well-dried (about 3 cups)
2cans (6-ounce) tuna packed in oil, drained


  1. In a large pot of boiling water, cook pasta according to package instructions; drain.
  2. Meanwhile, in a large bowl, whisk together orange zest, orange juice, oil, vinegar, mustard, and red pepper flakes. Season with salt. Add watercress and pasta, and toss to combine. Scatter tuna over top of pasta, sprinkle with red pepper flakes (if desired), and serve.

Recipe reprinted with permission from Ying Chang Compestine’s Ying’s Best One-Dish Meals (Sellers Publishing Inc., 2011)

Nutritional Info *per serving

  • Calories 366
  • Fat 18 g
  • Carbohydrate 22 g
  • Fiber 3 g
  • Protein 29 g